a Pei Xin Wong 3 éve
579
Még több ilyen
Break down the pentosans in rye and whey flour which delay the development of gluten
Enhance bread volume
Improve fermentation of yeast
To reduce gluten elasticity
To decrease stickiness of bread
To whiten bread
Produce dextrin which will be further broken down to sugar
To enhance tenderness in processed meat
Gelation in meat product
Loosen the muscle fibre by hydrolyse the bond that holds amino acid together
Break down glycosidic bonds in beta-glucan aid in filtration after brewing and mashing
Break down larger molecules of protein enhance heat retention of beer reduce haze
Reduce mashing time in brewing
Starch --> dextrin in corn syrup production
Extraction of colour & juice from fruit prevent pectin from forming haze
Decrease protein in juice & concentrate
Reduce maturation period increase juice production
Improve juice colour & aroma
Decrease ripening time of cheese
Hydrolyse milk fat and give flavours to cheese
Milk coagulation
Separate solid curd and liquid whey to produce cheese
To develop flavour in cheese
To preserve natural milk enzyme when making cheese
Hydrolyze specific peptide bond to form para kappa casein & macro peptide in cheese
Form a bitter taste in cheese
